• prep: 5 min
• cook: 8 hr
• total: 8 hr 5 min

servings:

Short ribs aren’t the default cut of beef for shredding anymore! Flank steak is a lot leaner and shreds beautifully for this ragu, cooked low and slow for 8 hours and tossed with fresh pappardelle pasta.

• 2lb flank steak
• salt
• black pepper
• 3 cups good quality marinara sauce (24oz jar)
• 1 cup chopped carrots (2 carrots)
• 1 sprig fresh rosemary
• 4 cloves garlic, smashed and peeled
• 8 ounces fresh pappardelle, cooked, for serving
• grated parmesan, for serving, optional

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